BBQ Buttermilk-Brined Pork Chops Recipe for Summer

I’ve been perfecting these BBQ buttermilk-brined pork chops for years, and they’ve become my summer go-to when friends come over. There’s something magical about how buttermilk changes ordinary pork into juicy, tender bites with that perfect char from the grill. The tangy marinade does all the heavy lifting overnight, which means I can enjoy my garden party instead of fussing over dinner. Wait until you see how simple the ingredient list is!

Why You’ll Love these BBQ Buttermilk-Marinated Pork Chops

If you’ve been searching for a pork chop recipe that’s anything but dry and bland, I’m thrilled to share this BBQ buttermilk-brined version that’ll become your new favourite.

The secret is in the overnight brining process, which infuses the meat with incredible moisture and depth.

The flavour profile here is something special – tangy buttermilk works magic by tenderising the pork while lemon, rosemary, and sage add aromatic complexity that’ll make your taste buds dance.

I love how these herbs complement the natural sweetness of the meat.

When it comes to cooking techniques, you’ll appreciate how quickly these come together on the grill pan.

Just three and a half minutes per side, and you’ve got perfectly seared chops with a juicy centre that’ll make everyone think you’re a pro!

What Ingredients are in BBQ Buttermilk-Marinated Pork Chops?

The beauty of these BBQ Buttermilk-Brined Pork Chops lies in the fairly simple ingredients that work together to create something truly magnificent.

I’m always amazed at how such everyday ingredients can convert ordinary pork chops into something restaurant-worthy. The buttermilk does the heavy lifting here, creating tenderness you simply can’t achieve through cooking technique alone, while the herbs and seasonings infuse the meat with flavours that complement rather than overpower.

• 2 cups fat-free buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 4 bone-in centre-cut pork chops (about 6 ounces each and 1/2-inch thick)
• 2 teaspoons freshly ground black pepper
• Cooking spray

When shopping for these ingredients, quality matters, particularly with the pork chops.

Look for chops with a bit of marbling for the best flavour, and if possible, opt for organic or free-range pork. The fresh herbs make a significant difference compared to dried versions, so it’s worth seeking them out.

And while the recipe calls for fat-free buttermilk, you could use regular if that’s what you have on hand, though the fat-free version allows the flavours to penetrate more effectively without adding unnecessary calories.

Might you have most of these ingredients in your pantry already? The beauty of this recipe is in its accessibility.

How to Make these BBQ Buttermilk-Marinated Pork Chops

Preparing these BBQ Buttermilk-Brined Pork Chops is surprisingly straightforward, beginning with a flavour-packed marinade that transforms ordinary chops into something rather special.

Start by combining 2 cups of fat-free buttermilk, 2 tablespoons of kosher salt, and 2 tablespoons of sugar in a large zip-lock bag, giving it a good shake to ensure everything is properly dissolved. Then add 1 tablespoon of grated lemon zest for brightness, along with 1 teaspoon each of chopped fresh rosemary and sage. These herbs will infuse the meat with the most gorgeous aromatics as it brines overnight.

Once your marinade is ready, pop in your 4 bone-in centre-cut pork chops and seal the bag, ensuring all the meat is well-coated. This needs to reside in your fridge overnight, the longer, the better, really, as the buttermilk works its tenderising magic.

When you’re ready to cook, remove the chops from the brine, pat them thoroughly dry with kitchen paper, and season with 2 teaspoons of freshly ground black pepper. For BBQ cooking, I’d recommend direct grilling over medium-high heat (about 200-220°C). Lightly oil your grill grates or use cooking spray to prevent sticking, then place your chops directly over the heat.

The cooking time will be similar to the original recipe, about 3-4 minutes per side, but do keep a close eye on them as BBQ temperatures can fluctuate. You’re looking for a lovely caramelised exterior with juicy, tender meat inside.

If you’re using a kamado-style BBQ, you might want to set up for indirect heat first to gently bring the chops up to temperature, then finish with direct heat for those gorgeous grill marks. For a smoky twist, consider adding a handful of wood chips to your coals about 10 minutes before cooking. The smoke will complement the herb and buttermilk flavours brilliantly, adding another dimension to these already spectacular pork chops. Additionally, using high-quality Virgin Hardwood Lump Charcoal will enhance your grilling experience with its quick ignition and long-lasting heat.

BBQ Buttermilk-Marinated Pork Chops Substitutions and Variations

For Monolith Kamado BBQ:

• Direct Grilling: Preheat to medium-high (190-200°C). Place brined chops directly over the coals for 3-4 minutes per side until internal temperature reaches 63°C.
• Indirect Cooking: Set up for two-zone cooking. Sear chops over direct heat for 1-2 minutes per side, then move to the indirect zone until fully cooked.

For Ozpig & Big Pig Stoves:

• Direct Grilling: Cook chops directly over medium-high heat for 3-4 minutes per side.
• Plancha Cooking: Heat the plancha surface, brush with oil, and sear chops for 3 minutes per side.

For Pit Barrel Cooker:

• Direct Grilling: Place chops on the grill grate over hot coals for 3-4 minutes per side.
• Hanging Method: Hang brined chops using hooks for 15-20 minutes for a smoky flavour.

Flavour Variations

• Add 1 tablespoon smoked paprika to the brine for a smoky profile.
• Substitute maple syrup for sugar in the brine.
• Add 2-3 tablespoons of bourbon to the brine mixture.
• Include 1 tablespoon of crushed garlic or garlic powder.
• Incorporate 1 teaspoon of red pepper flakes for heat.

Wood Chip Options

• Apple or cherry wood chips for mild sweetness.
• Hickory for traditional BBQ flavour.
• Mesquite for strong, earthy flavour.
• Oak for medium smoke profile.

Serving Suggestions

• Finish with herb butter (sage, rosemary, and garlic).
• Brush with BBQ sauce during the last minute of cooking.
• Serve with grilled lemon halves for squeezing.

Additionally, using a Monolith Thermolith Thermometer can help you achieve precise temperature measurements for your pork chops, ensuring perfectly cooked meat every time.

What to Serve with BBQ Buttermilk-Marinated Pork Chops

Perfectly grilled BBQ buttermilk-brined pork chops deserve equally delicious accompaniments that complement their tangy, savoury profile.

I’m a big fan of summer salads with these chops – think crisp coleslaw with apple cider vinegar or a cucumber-dill medley that cuts through the richness.

For hot side dishes, I recommend roasted sweet potatoes or grilled corn on the cob.

My grilling tip: cook these sides alongside your chops for easy multitasking!

Don’t forget sauce options! A light herb chimichurri or bourbon glaze can enhance your flavour pairings to new heights.

As for wine choices, I love a chilled Riesling or Pinot Noir that won’t overpower the meat but stands up to those complex buttermilk flavours.

Final Thoughts

After trying these buttermilk-brined pork chops, I’m convinced they deserve a permanent spot in your meal rotation. The magic of this recipe is how the buttermilk tenderises the meat while infusing it with incredible flavour. You’ll notice the difference with that first juicy bite!

One of the biggest pork chop benefits is their versatility – they’re equally delicious for a quick weeknight dinner or as the star of your summer grilling lineup. I love how they cook quickly, leaving more time to enjoy with family and friends around the picnic table.

Trust me, once you’ve experienced these tender, flavourful chops, you’ll wonder why you ever cooked them any other way.

Happy grilling, friends!

Frequently Asked Questions

Can I reuse the buttermilk brine for a second batch?

I wouldn’t reuse the buttermilk brine for a second batch. For brine safety, discard it after use since it’s absorbed raw meat juices. The flavour absorption won’t be as effective anyway.

How Long Will Brined Pork Chops Last in the Fridge?

I’d recommend using brined pork chops within 3-5 days in the refrigerator. The brining duration shouldn’t extend past 24 hours, as excessive time affects texture and salt concentration during pork chop storage.

Can I Freeze the Pork Chops After Brining?

I wouldn’t freeze after brining, only before. Freezing techniques for brined pork can compromise texture, whilst brining duration should be limited to overnight for best results.

Is This Recipe Suitable for Indoor Grilling During Winter?

I love indoor grilling these pork chops during winter. The recipe’s non-stick grill pan method works perfectly for winter cooking when outdoor barbecuing isn’t practical. You’ll get delicious results indoors.

Can I Use This Same Brine for Chicken or Turkey?

Yes, I’d absolutely recommend this brine for chicken brining or turkey seasoning too! The buttermilk tenderises poultry beautifully, and those herbs and lemon will complement either meat perfectly.